I've just got in from work, I've gnawed a leftover chicken leg and have some shepherd's pie I could warm up, the end of this bottle of wine will last me a few minutes, Rachel's working late and the Ulster Rugby is on TV.
WHAT SHALL I OPEN? Bear in mind I want to drink it NOW so 6-hour decants please.

I like Brewdog. But I've already had a large glass of something red, I think it was the dregs of a Languedoc. Beer may not be a good idea now. And have I got any?
Investigation shows I have a bottle of Kinnegar Yannaroddy Porter from Donegal.
Experiment begins. The mag of W77 is safe for another night.

benread wrote:Ramos Pinto 2003 LBV looking very good in the decanter here - a Virgin Wines deal a month or so ago!

Somehow I think that later this evening I will end up on one of Offley 07 LBV, W 84 or 86 LBV or QFUR.
I was going to say G Cr98 but they've all been rubbish lately so I'm leaving them be for a while.
Maybe that half of Cr 04 LBV that seems to be all that was left in Northern Ireland..??
Yes!
Perfect.
Donegal Porter followed Croft LBV. That sounds good!

Surely that depends on the cheeses? The harder nutty style such as an aged Comté I would definitely be more inclined to have with a tawny, but the softer and bluer style such as Castello blue I would have with ruby; and some such as an Ossau Iraty could work well with either.

I'm rather intrigued by 'which I opened at work this afternoon'. Is that what your workplace is like, full of half-sozzled roués opening their recherché bottles to help speed the afternoon? I have a line of old port bottles on a shelf in my office but I didn't drink them there!

djewesbury wrote:I'm rather intrigued by 'which I opened at work this afternoon'. Is that what your workplace is like, full of half-sozzled roués opening their recherché bottles to help speed the afternoon? I have a line of old port bottles on a shelf in my office but I didn't drink them there!

There's a group that has been holding a Thursday afternoon tasting every Thursday at 2:00 pm since 2003. They primarily drink sweet wines such as Port, Tokaji, and Sauternes. Sadly, I only found out about it two weeks ago.

My group has an ad hoc Whiskey tasting on Friday afternoons. It's technically the CAT (Core Architecture Team) office hours, but it usually devolves into a Whiskey tasting. I've started attending with a tawny Port and have been welcomed heartily.

I think this is wonderful, you have slayed a bit of bigotry in me. America, and Americans I assumed were rather dry, Europe on the other hand having drinking habits teetering on alcoholism. But now I hear that drinking at work, something frowned on, nay unheard of, in Britain is alive and well in America.

Builders had a tradition of drinking, a couple at lunch, a lot on Friday afternoons, those were the days. Oh and young farmers, the combination of casual alcohol misuse and industrial scale machinery being particularly pleasing.

Surely that depends on the cheeses? The harder nutty style such as an aged Comté I would definitely be more inclined to have with a tawny, but the softer and bluer style such as Castello blue I would have with ruby; and some such as an Ossau Iraty could work well with either.

There are many English cheeses now which match any continental variety. In the sixteenth and seventeenth century English cheese was the envy of Europe. I hope that America has proper cheesemakers too.